Mushroom crespelle

    1 hour 20 min

    Italian crespelle are savoury crêpes, filled and baked in a white sauce. They are traditionally served as a first course, for Sunday lunch or any special occasion, as alternative to the classic lasagna. You can easily make these into a main by serving with a fresh green salad on the side.

    7 people made this

    Serves: 12 

    • For the filling
    • 100g dried mushrooms
    • 100g unsalted butter, divided
    • salt and pepper
    • 70g plain flour
    • 500ml milk
    • 50g grated Parmesan cheese
    • For the crespelle
    • 3 eggs
    • 170g plain flour
    • 500ml milk
    • 200ml single cream
    • 50g grated Parmesan cheese

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Prepare the filling: Soak the mushrooms in a bowl with warm water for 1 hour. Drain well, then chop the mushrooms. Melt 20g of the butter in a frying pan and gently saute the mushrooms for 10 minutes. Season with salt and pepper. Set aside.
    2. Prepare the bechamel: Melt the remaining 80g butter in a saucepan on medium heat. Add the flour and whisk; pour in the milk, a little at the time, stirring continuously. Cook for 10 minutes or until you have a smooth, slightly thick sauce. Season with salt and pepper and add the Parmesan cheese. Stir in the reserved mushrooms.
    3. Prepare the crespelle: whisk together the eggs, flour and milk until you have a smooth batter. It will be fairly thin.
    4. Heat a 20cm non-stick pan over medium high heat. Once hot, pour in a ladleful of batter. Tilt the pan to evenly spread the batter over the bottom. Cook until the edges of the crespelle start getting light brown. Flip over and cook for 1 minute longer. Proceed in the same way with the remaining batter.
    5. Preheat oven to 180 C / Gas mark 4. Spread a tablespoon of the single cream on the bottom of a baking dish.
    6. Fill each crespelle with a generous amount of the mushroom mixture. Roll up and lay in the baking dish, seam side down, one next to the other. Spread the remaining cream on top and sprinkle with Parmesan cheese.
    7. Bake for 30 minutes in preheated oven. Serve warm.

    Make ahead

    You can prepare crespelle and filling ahead of time, store in the fridge and bake just before serving.

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